Fatburger, 2870 Northtowne Ln, Reno, NV - inspection findings and violations

Business Info

Name: FATBURGER
Address: 2870 Northtowne Ln, Reno, NV
Total inspections: 5
Last inspection: 3/13/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Notes: All violations noted in previous inspection have been corrected.-Ice machine is clean.-Leak has been fixed at the mop sink.	3/13/2015	Routine Reinspection 1st	100
[1] In-use food; ice dispensing utensils properly stored 090) Store ice/food scoops within separate clean container or in product with handle up to minimize hand contact with product.-Obsrved a plastic bowl being used as a scoop in the Oreo container. Use proper serving utensil to prevent product contamination. Corrected during inspection. [5] Hands washed and cleaned; good hygienic practices 110) All employees must wash hands with soap and water and dry hands with disposable paper towels.-Observed employees not washing hands after accepting point of sale orders or inbetween duties. Employees also did not wash hand inbetween glove changes. Discussed handwashing policy with manager during inspection. [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located -Observed mold like substance in top chute of ice machine. Ice machine must be cleaned on a routine basis to prevent contamination. Clean ice machine on a routine basis and correct by 03/08/15 to prevent contamination. [1] Installed; maintained -Observed a small leak on the faucet at the mop sink. Ensure faucets are working properly. Correct within 7 days 03/13/15. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle 310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.-Observed no paper towels in paper towel dispenser at start of inspection. Roll of toilet paper sitting next to hand sink. Manager corrected on site. General Comments that relate to this Inspection Notes:Hamburgers off flat top at 171F.Grill drawer cooler hamburgers at 38F.Chili hot holding at 148F. Ladel stored correctly.Reach in cooler with Guacamole at 42F.Walk in cooler at 38F. Chili at 35F. All product was properly labeled; dated and stored properly.Walk in freezer at -10F. All product stored propely and frozen. Restroom clean and stocked.Test strips on site. Quat at 300 ppm. Sanitizer buckets at 300 ppm.Dry storage clean and products stored properly.Discussed employee sick policy and handwashing policy.Floors and counters clean.Utensils stored properly and clean.	3/6/2015	Routine Inspection 1st	89
[2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve) Unable to locate test strips in order to verify sanitizer concentration. Obtain test strips to ensure quat sanitizer maintains 200 - 400 ppm. [1] Wiping clothes: clean; use restricted Observed no measureable sanitizer in sanitizer buckets. Change sanitizer buckets more frequently to ensure sanitizer maintains 200 - 400 ppm quat. Corrected on site. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Observed no paper towels at handsink. Ensure hand sinks are stocked with paper towels at all times to ensure proper hand washing. Corrected on site. General Comments that relate to this Inspection Notes:Restrooms properly stocked.Discussed importance of handwashing. Handwashing observed - goodDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 29 f-hamburger patties 36 fRefer drawers under grill <40 f-hamburgers 40 f-turkey burgers 40 fWalk-in freezer at 2 fDiscussed cooking temps. Ensure hamburgers reach a minimum of 155 f for 15 seconds and chicken/turkey burgers reach a minimum of 165 f for 15 secondsChili hot holding at 155 f. Discussed cooling procedures - good.Observed good food storageDiscussed wash; rinse; sanitize procedures - good. Sanitizer at 200 ppm quat.Facility very clean and well keptUnable to verify Certified Food Protection Manager. Please have owner contact Krista at 328-2690 with CFPM info.	9/10/2014	Routine Inspection 1st	95
General Comments that relate to this Inspection No violations noted.Notes:Restrooms and handsinks properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 34 f-hamburgers at 38 fWalk-in freezer at -7 fUnder grill refer drawers at 38 f-hamburgers at 39 fChili hot holding at 165 fDiscussed cooking; cooling; and reheating procedures - good-facility uses ice wand to cool leftover chili-chili reheated to 165 f minimum-hamburgers cooked at 165 f minimumObserved good food storageObserved sanitizer in buckets and 3 compartment sink at 200 - 400 ppm quatTest strips availableRecommendations:-Recaulk splash gaurd between prep sink and three compartment sink-Observed grease on the ground in garbage dumpster enclosure. Per facility; they do not use the grease rendering bin in garbage enclosure. Recommend discussing with property management. If not needed by other tenants; then recommend removing grease bin. Also; clean grease spill.	8/7/2013	Routine Inspection 1st	100
General Comments that relate to this Inspection Ok to issue permit to operate.No problems noted.Notes:-Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.-Discussed the importance of proper handwashingFacility to be assigned a Risk Category 3. At least one Certified Food Protection Manager required. List of instructors left with operator.	4/2/2013	Opening Inspection	100

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